Slow Cooker Brisket Recipe

Name: Slow Cooker Brisket Recipe
Prep time: 10 min
Cook time: 480 min
Total time: 490 min
Ingredients: 3-4 lb brisket; 1 tbsp brown sugar; 1 tsp coarse kosher salt; 2 tsp black pepper; 1 tsp onion powder; 1 tsp garlic powder; 2 tsp smoked paprika; 1 tsp coriander; 2 cups BBQ sauce ((½ cup reserved - I used Stubb's sweet and sticky bbq sauce))

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Indulge in the ultimate tender and flavorful Slow Cooker Brisket recipe! With a mouthwatering dry rub and a generous glaze of BBQ sauce, this dish makes the best-tasting brisket while the slow cooker does all the work for you!

Sliced slow cooker brisket with BBQ sauce on top.

Brisket is a cut of beef that's known for its rich, smoky flavor and irresistible tenderness. Typically taken from the lower chest area of the cow, its marbling makes it a great choice for cooking slowly. Traditional BBQ masters swear by the smoker method, where brisket is rubbed with seasonings and slow-cooked over low heat for hours on end, sometimes even an entire day! This slow cooker method allows the meat to have the same texture and taste with only a fraction of the work.

The dry rub plays a crucial role in infusing the meat with flavor. It's a blend of brown sugar, kosher salt, black pepper, onion powder, garlic powder, smoked paprika, and coriander. This mix not only adds depth but also forms a tasty crust as the brisket slowly cooks. You’ll oat your 3-4 lb brisket with this aromatic blend, pop it into a 6-quart slow cooker, and pour your favorite BBQ sauce over it. Let the slow cooker work its magic on low for 8-9 hours, turning the brisket into a tender masterpiece. After that, baste with reserved BBQ sauce, broil briefly until caramelized, slice, and enjoy a mouthwatering brisket.

Whether it's a lazy weekend dinner, a backyard barbecue, a tailgate party, or a family gathering, this tender and flavorful beef is your go-to choice. Served thinly sliced across the grain, it's incredibly versatile; enjoy it solo with your favorite sides, piled high on a bun for a BBQ brisket sandwich, or alongside classic barbecue sides like coleslaw and cornbread!

Why You’ll Love This Recipe

This crock pot brisket has a mouthwatering dry rub and rich BBQ sauce, resulting in a savory, smoky flavor.
Say goodbye to hours at the smoker – this recipe lets your slow cooker do all the heavy lifting, transforming the brisket into tender perfection with minimal effort.
Whether you're craving a hearty main course, a sandwich, or a party platter centerpiece, this brisket suits any dining occasion.
The slow-cooking process ensures that every bite of brisket is incredibly tender, practically melting in your mouth.

Overhead look at sliced brisket with BBQ sauce on top.

Ingredients You’ll Need

Brisket - The star of the show, the brisket provides the hearty and succulent beef base, slow-cooking to tender perfection and absorbing all the flavors.
Brown Sugar - Adds a hint of sweetness to the dry rub, balancing the savory spices and creating a beautiful caramelized crust as the brisket cooks.
Seasonings (kosher salt, black pepper, onion powder, garlic powder, smoked paprika, coriander) - This blend of seasonings forms the dry rub, imparting layers of complex flavors, smokiness, and a touch of heat to elevate the overall taste profile of the brisket.
BBQ Sauce (Stubb’s sweet and sticky BBQ sauce) - The BBQ sauce, particularly the sweet and sticky goodness of Stubb's, serves as both a marinade and finishing glaze, infusing the brisket with that classic smoky, tangy, and sweet flavor.

How To Make Brisket In The Slow Cooker

Create the dry rub: In a small bowl, add brown sugar, salt, black pepper, onion powder, garlic powder, smoked paprika, and coriander. Whisk until well combined.

Season the brisket: Pat the brisket dry on all sides with paper towels. Rub the dry mixture all over, then place it in the slow cooker. Pour 1.5 cups of BBQ sauce over top.

Cover and cook: Add the lid to the top and cook on LOW for 8-9 hours.

Caramelize the top: Once cooked through, remove and place on a baking sheet. Baste with the remaining BBQ sauce. Broil for 3-5 minutes or until the sauce bubbles up and caramelizes.

Slice and serve: Let the brisket rest for 10 minutes, then slice across the grain. Enjoy!

Sliced brisket on Texas toast covered in bbq sauce.

Recipe Tips

Opt for a 3-4 lb brisket with good marbling for maximum flavor and tenderness.
Before applying the dry rub, make sure to pat the brisket dry with paper towels; this helps the rub adhere better and form a flavorful crust.
Adjust the seasoning to your taste preferences. If you like it spicier, add a pinch more black pepper or paprika; for a milder flavor, reduce the spices.
For best results, allow the brisket to come to room temperature for about 30 minutes before seasoning and cooking to ensure even cooking.
The BBQ sauce not only flavors the brisket but also helps keep it moist during the long cooking process so don’t skip it!
To achieve that melt-in-your-mouth tenderness, don’t cook on high; stick to the low setting for 8-9 hours.
When broiling, baste the brisket with the reserved BBQ sauce; this step adds a delicious caramelized layer and an extra burst of flavor.
When it's time to serve, remember to slice the brisket thinly against the grain; this ensures a tender, easy-to-chew bite.
Save any juices collected in the slow cooker; you can drizzle them over the sliced brisket for even more flavor and moisture.

Variations

Add a dash of cayenne pepper or chili powder to the dry rub for a spicier version.
Enhance the flavor profile by adding citrus zest (lemon, orange, or lime) to the dry rub for a refreshing and tangy twist.
Incorporate fresh herbs like rosemary, thyme, or oregano into the dry rub for an aromatic infusion.
Swap out the BBQ sauce for a tangy Dijon or whole-grain mustard-based marinade for a unique flavor profile.
Infuse an Asian twist by using hoisin sauce, soy sauce, and ginger in place of the BBQ sauce, and sprinkle sesame seeds on top before serving.
Marinate the brisket in red wine overnight before slow cooking, adding depth and complexity to the flavor profile.
Add wood chips to your slow cooker for a smokier flavor, like hickory, mesquite, or applewood.

Storing & Freezing

Storing: To store leftover brisket, place it in an airtight container and refrigerate for up to 3-4 days. Keep any accumulated juices to maintain moisture and flavor. When reheating, use the microwave or oven to maintain the brisket's tenderness.

Freezing: To freeze, allow the cooked brisket to cool completely. Wrap it tightly in plastic wrap or aluminum foil. Place the wrapped brisket in a resealable freezer bag and store it in the freezer for up to 2-3 months. Thaw in the refrigerator before reheating, either in the oven or slow cooker.

FAQ

Can I reheat cooked brisket in the slow cooker?

Yes. Place the sliced brisket in the slow cooker, add a bit of liquid (such as beef broth or BBQ sauce), and warm it on the low setting until it reaches your desired temperature, stirring occasionally to prevent drying out.

Can you overcook brisket in a slow cooker?

Yes, it's possible to overcook brisket in a slow cooker if it's left in there for too long. To avoid this, stick to the recommended cooking time of 7-8 hours on the low setting.

Should brisket be submerged in the slow cooker?

You don't need to fully submerge the brisket in liquid in the slow cooker. As it cooks, the juices from the meat and the sauce create a moist cooking environment.

Why is my brisket still tough in the slow cooker?

If your brisket is still tough in the slow cooker, it may not have cooked long enough. Brisket needs a slow, low-temperature cooking process to become tender. Ensure you follow the recommended cooking time, and if it's still tough, you can continue cooking until it reaches the desired tenderness, checking periodically.

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